Miso Roasted Brussels Sprouts
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
gluten-free, grain-free, keto, dairy-free, egg-free, vegan, vegetarian, nut-free
  • 1 pound Brussels sprouts
  • 2 tablespoons Organic Extra Virgin Olive Oil (melted coconut oil or ghee)
  • 2 tablespoons red miso paste* (non-gmo, organic)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon coconut aminos (gluten-free low-sodium tamari or soy sauce will also work)
  • 1 teaspoon maple syrup
  • ½ teaspoon Sriracha, optional
  • 1 clove garlic, finely minced
  • pinch of red pepper flakes, optional
  1. Preheat oven to 400ยบ F. Grease a rimmed baking sheet with about 1 teaspoon of the oil.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.
  3. Mix the remaining oil, miso paste, vinegar, coconut aminos, maple syrup and Sriracha (if using) together in a large bowl. Remove about 1-2 tablespoons of the sauce and save it to toss with the Brussels sprouts later. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to the prepped baking sheet and spread them out in a single layer.
  4. Bake 20-25 minutes, until caramelized and tender. Tossing once or twice while they cook. Add the minced garlic when there is abut 5 minutes of cook time remaining. Sprinkle evenly over the Brussels.
  5. Remove from the oven and drizzle the remaining sauce over top. Toss well to combine. Sprinkle with a little red pepper flakes, for more heat, if you'd like. Serve warm.
Red miso is fermented longer than white miso so it has a much stronger flavor and a bit more salt. If you want a slightly milder, more mellow umami flavor, opt for white miso paste instead. You can also opt for 1 tablespoon of red miso instead of 2, for a less strong flavor.
Recipe by Tasty Yummies at https://tasty-yummies.com/miso-roasted-brussels-sprouts/